A simple and delicious plant-based twist on this thick and creamy hot chocolate treat. Naturally gluten-free, dairy-free, and refined sugar-free. Can be enjoyed with or without flavor enhancements like peppermint, orange, hazelnut, etc.
1tspvanilla extractclassic or flavor extract (peppermint, orange, almond, bourbon, etc)
Optional Toppings***
Instructions
In a large sauce pan, whisk together the cornstarch, cacao or cocoa, and sugar until combined.
Whisk in the milk and salt, if using.
Turn the heat on to medium to medium-high until the mixture thickens, while stirring occasionally, about 10-15 minutes. It should be the consistency of a thin sauce or gravy.
Remove from heat and stir in the vanilla (or desired flavor). Allow to cool a little, if needed, before serving.
Pour into individual mugs and serve with desired toppings.
Notes
* I recommend using cornstarch in this recipe. Arrowroot starch does work, but the texture is more gelatinous.** You can use any non-diary milk for this pudding. Oat + Nut Milk is a great option for this since the oats and nuts used in the milk contain healthy fats and adds a silky smooth texture without the use of butter and eggs. ** If using Oat + Nut Milk, decrease the cornstarch to 1½ Tbsp to avoid being too thick.*** Optional toppings include: non-dairy whipped cream, whipped aquafaba, cacao powder, cinnamon, mini marshmallows, non-dairy mini chocolate chips, crushed peppermint, non-dairy white chocolate, chocolate syrup, sprinkles, peppermint sticks, whole or crushed candy canes, chocolate shavings, chopped nuts, and more.To make Mexican Hot Chocolate, add ½ tsp cinnamon, 1/8 tsp nutmeg, and a pinch of cayenne pepper